1. COMBINE coconut milk, honey, coconut extract, vanilla extract, and ⅛ tsp sea salt in small pot. Bring to a simmer over medium heat, stirring. Remove from heat and transfer to large bowl. Cover and chill, about 1 hour.2. TRANSFER to bowl of ice-cream maker and process per manufacturer's instructions. Remove sherbet, place in airtight container, and freeze until solid, about 6 hours.3. TOP ⅔ cup sherbet with syrup, diced fruit, and coconut, if desired.

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